Gastronomixs

Norwegian fish soup

Norwegian fish soup

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Ingredients

500

g

white fish fillets, mix of cod, coley, and halibut

1.5

l

fish stock, made from coley fish bones

4

 

carrots

1

 

leek

300

g

celeriac

2

tsp

vinegar

2

tsp

sugar

2

tsp

flour

300

ml

cream

300

ml

sour cream

3

 

egg yolks

 

 

salt and pepper

Preparation method

  • Slice the fish fillets into 3cm cubes.
  • Set aside to reach room temperature before continuing with preparation.
  • Bring the fish stock to the boil and allow to simmer on low heat.
  • Julienne all the vegetables and add to the stock.
  • Add the sugar and the vinegar and allow to simmer for a few more minutes.
  • Beat the flour with the cream and add to the soup while continuing to stir.
  • Now add the fish fillets and cook for ten minutes until the fish is done.
  • Mix the sour cream with the egg yolks.
  • Once the fish is cooked, season the soup to taste with salt and pepper, and use sugar and vinegar if needed.
  • Add the sour cream mix just before serving and stir gently through the soup. 

Serving suggestions

  • As a starter, entremets, or main course.
  • Variation tip: use different types of fish.

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